FOOD DAY RECIPES

Dan Barber

Dan Barber is the chef and owner of the Blue Hill and Blue Hill at Stone Barns restaurants. He is also an accomplished writer on the topic of food and agriculture policy and was recently appointed to serve on President Barack Obama’s Council on Physical Fitness, Sports and Nutrition.

Fennel and Apple Soup

Fennel and Apple Soup

Adapted for Food Day

onion, minced
1
small shallots, minced
3
fennel bulbs, diced
3
apple, peeled, cored and diced
1
tablespoons extra-virgin olive oil
3
tablespoon fennel seed
1
quart vegetable stock or low-sodium broth
1
teaspoon fresh thyme leaves
½
teaspoon salt
½
Freshly ground black pepper
  1. Gently sauté the onion and shallots in 1 tablespoon olive oil without browning them.
  2. Add the fennel and apple. Season with pepper.
  3. Stir in the fennel seeds and cover with stock. Simmer for 30 minutes.
  4. Add thyme, and season with up to ½ teaspoon salt and more pepper to taste.
  5. Transfer to a blender and puree, adding remaining 2 tablespoons olive oil.

Serving Size: 1 cup

Per Serving:

  • Calories: 110
  • Total Fat: 6 g (Sat Fat 0.5 g)
  • Protein: 2 g
  • Carbohydrates: 14 g
  • Fiber: 4 g
  • Cholesterol: 0 mg
  • Sodium: 260 mg